Signs and posters include information about choking first aid, alcohol and pregnancy, hand washing, resuscitation equipment, and inspection reports.

Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.

Minimum final rinse temperature of 170°F or proper chemical and temperature levels not maintained in manual utensil washing operation.

Lighting inadequate. Bulb not shielded or shatterproof.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Facility not vermin proof. Harborage or conditions conducive to vermin exist.

Facility Design

No facility available to wash, rinse, and sanitize utensils and/or equipment not provided.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.

Other live animal present in facility's food and/or non-food areas.

Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.

Evidence of rats or live rats present in facility's food and/or non-food areas.